Käsekuchen, the beloved German cheesecake, is a delightful treat that has captured hearts (and taste buds!) around the world. Imagine sinking your fork into a creamy, dreamy filling nestled on a buttery crust – pure bliss! This recipe will guide you through each step, ensuring your Käsekuchen turns out just as delightful as the ones enjoyed in charming German bakeries. Are you ready for a baking adventure? Let’s get started!
Ingredients You’ll Need
For the crust:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, cold and cut into cubes
For the filling:
- 2 (8oz) packages cream cheese, at room temperature
- 1 ¼ cups (250g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) sour cream
Essential Tools
- 9-inch springform pan
- Parchment paper
- Mixing bowls (one large, one medium)
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
Let’s Bake!
Making the Crust:
- Preheat your oven to 350°F (175°C). Grease and flour the bottom of your springform pan.
- In your large bowl, combine flour, sugar, and salt.
- Add the cold butter cubes to the flour mixture. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse crumbs.
- Press the crumb mixture into an even layer on the bottom of the prepared pan.
Creating the Creamy Filling:
- In the medium bowl, beat the cream cheese and sugar together using your electric mixer on medium speed until smooth and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract and sour cream until well combined.
- Pour the cream cheese filling over the prepared crust in the pan.
Baking and Cooling:
- Bake for 50-60 minutes, or until the edges are set and the center is just slightly jiggly. The cheesecake will continue to set as it cools.
- Let the cheesecake cool in the oven with the door slightly ajar for an hour. This helps prevent cracking.
- Transfer to a wire rack and let cool completely at room temperature.
- Once fully cooled, cover and refrigerate for at least 4 hours or overnight for best results.
Tips for Käsekuchen Perfection
- Room Temperature Ingredients: Using room temperature cream cheese and eggs is crucial for a smooth, lump-free filling.
- Don’t Overmix: Overmixing the batter can lead to cracks in the cheesecake. Mix only until the ingredients are combined.
- Water Bath (Optional): For an ultra-smooth and creamy cheesecake, consider baking it in a water bath. Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan.
- Testing for Doneness: A toothpick inserted into the center should come out with a few moist crumbs attached.
Serving Your Masterpiece
Dust the top of your Käsekuchen with powdered sugar, or get creative with fresh berries and a dollop of whipped cream. Pair your slice of heaven with a cup of coffee or tea for the ultimate German treat.
Slice of Käsekuchen with berries
FAQs: Käsekuchen Edition
Can I freeze Käsekuchen?
Absolutely! Wrap the cooled cheesecake tightly in plastic wrap and then in aluminum foil before freezing for up to 2 months. Thaw overnight in the refrigerator.
What can I use instead of sour cream?
You can substitute plain yogurt or crème fraiche for the sour cream in a pinch.
My cheesecake cracked! What went wrong?
Overbaking or drastic temperature changes can cause cracking. Try reducing the oven temperature slightly or using a water bath next time.
Käsekuchen baking in the oven
Ready to Impress?
Now that you have the recipe and tips, it’s time to put on your baker’s hat and create your own masterpiece! Don’t forget to share your Käsekuchen adventures in the comments below. Happy baking!
P.S. Want to explore more delightful baking adventures? Check out our recipe for a classic curd cake, another European delight that will tantalize your taste buds!
